Sausage Balls

Sausage Balls

 

My all time favorite gift I receive every year is sausage balls! The lady that makes them for me has been sick, so I have had to work hard to find a recipe that matches hers since she doesn’t share her secrets with others.

It has taken me FOREVER to figure out how to get them to the perfect consistency and I have finally done it! YAY!

Here is the recipe. Hope you enjoy

Sausage Balls

Ingredients

1 lb Jimmy Dean sausage, uncooked

2 cups of Bisquick baking mix

3 cups sharp chedder cheese shredded

Directions

Preheat oven to 350 degrees.

Mix all three of the above together and then roll into 1 inch balls. Place on an ungreased cookie sheet and bake in the oven for 25 minutes.

Remove and enjoy!

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Harvest Cranberry Sweet Potato Casserole

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To help you plan early, I am providing the Thanksgiving edition of our family favorites.  This wonderful side dish is a great twist on sweet potato casserole.  Of course, my Chris, a good ol’ southern boy, loves his Mama’s version best.  I will share that one this week, too!

3 1/2 lbs. sweet potatoes, peeled and cut into 3/4 inch cubes
1 large onion, diced
olive oil or vegetable oil cooking spray
1 1/2 c. fresh cranberries (or frozen–do not thaw, if frozen)
2/3 c. light brown sugar
2 T. butter, melted
1/4 c. orange juice
3/4 t. salt
1 t. nutmeg
1/2 t. ground ginger
3/4 t. cinnamon
1 c. chopped pecans

Preheat oven to 450 degrees. Spray two shallow baking dishes (about 9 X 13 each) with oil. Mix sweet potatoes and onions and place half in each prepared baking dish. Spray lightly with oil and bake until sweet potatoes are just tender about 20-25 minutes. In a large bowl, combine remaining ingredients and mix well. Stir in sweet potato mixture. Place mixture in two freezer bags. Freeze, using freezer bag method.

On serving day, slightly defrost or thaw to a slushy state. Preheat oven to 350 degrees. Place potato/ cranberry mixture in two 9 by 11 inch baking dishes. Bake uncovered about 30-40 minutes or until tender and slightly sticky. Stir once during cooking. From Don’t Panic More
Dinner’s in the Freezer
.

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Broccoli Rice Casserole

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When we lived closer to our families, this was my designated dish to bring to family gatherings.  It is a wonderful combination of textures and flavors! If you haven’t tried it before, do make it this year.  It will make your meal so complete and very good!

3 T. butter
1/2 c. celery, finely chopped
1 – 8 1/2 oz. can water chestnuts, drained and chopped finely
1 c. Vidalia onion, chopped finely
2 pkgs. (10 oz. each) frozen chopped broccoli
1 c. rice, cooked
1 can cream of mushroom soup
1 can cream of chicken soup
1 jar (8 oz.) Cheez Whiz

Melt butter in a frying pan over medium heat. Sauté onions, celery and water chestnuts for about 5-8 minutes or until the onions are translucent. Prepare broccoli according to package directions; drain. Prepare rice, according to package directions.

Combine all ingredients in a large bowl. Pour into a buttered casserole dish and bake at 350 degrees for 30 minutes. (May be prepared in advance and frozen before baking. To cook it frozen, bake at 300 degrees for one hour.)

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Final Curtain Call

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In 2008, I compiled a 328 page cookbook from ladies all over the country, who participate on Beth Moore’s LPM Blog. ALL the proceeds went to building water wells through Life Outreach International in honor of Beth Moore and the Living Proof Ministries staff. So far we have sold 750 books and sent a total of $3,209.64 to build clean water wells.

I do not make one penny. I only do this for those children, who need clean water….”let the little children come to Me” has been the verse that I have heard over and over concerning this project.

With the LORD’s leading, I believe the order I just made is the very last one.  This means, after these are gone, I will not be re-ordering again.  I have just packed and mailed 66 books of the 100 I ordered of this final order–that means I have 34 books available for you to purchase.  They are immediately available!

They are $24 each. If you are interested, please email me at chrishollysmith at msn dot com and I will give you instructions for placing your order. Once I have received all monies, I wil be able to send $680 towards the water wells!! Now that makes my heart wanna shout, HALLELUYAH!!

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Chicken Chili~My Favorite Fall Recipe

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One of my favorite fall soups is Chicken Chili. I started making it several years ago after trying it at a Christmas Eve party. It quickly became a favorite entree at our house.

My favorite thing to do with this soup is create a homemade bread bowl to serve this soup in. All I can say is yummy!

Here is the recipe:

Ingredients:
2 bone in chicken breasts boiled and shredded
1 can green chiles
2 boxes of chicken broth (or you can use your own stock)
2 cans of great northern beans
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon cayenne pepper
1 onion chopped
3 cloves garlic chopped
2 tablespoons olive oil
2 cups shredded monterey jack cheese
salt and pepper to taste
Sour Cream, for garnish
Cilantro for garnish
Directions:
1. Put oil in the bottom of soup pot.

2. Add onion. Cook until tender

3. Add garlic and green chiles. Cook for 1 minute. Stir so you don’t burn garlic!

4. Add cumin, oregano, and cayenne pepper. Cook for 1 minute. Stir so as not to burn the garlic.

5. Add chicken broth and beans.

6. Add shredded chicken and 1 cup of the monterey jack cheese.

7. Add salt and pepper to taste.

8. Let simmer on the stove for about 30 minutes. Then enjoy!

9. garnish with fresh cilantro and sour cream.

Hope you enjoy!

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Plan to Eat–Menu Planning System

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Three years ago, when I began my blog What Would Martha Cook?, I began thinking and dreaming of a program that would allow women to plan their menus, using a drag and drop system into a calendar–then print up their menu, recipes and grocery list.  My heart was to help families across the country plan their menus on a tight budget, like ours, and keep their spending down. With a family of six, we had a budget of $250 every two weeks. Every dollar saved made a huge difference to us.  So I began a system of menu planning.

I sat with my recipe books, pen and legal pad, planned my two-week menu (including leftover meals) and wrote out my grocery list.  I love the process of this, but it took me 1-2 hours to plan.  As a busy mom and wife, I found that I often ran out of time and didn’t do it as thoroughly as I’d like–and shortcuts meant less savings.  So I dreamed of a program that would do it for me—saving time and money. However, I knew that I did not understand enough about programming to create such a thing on my own. So I started asking other web developers out there about this idea.  No one knew how to do it—or said it would take a lot of effort to get it done.

Three years ago, Clint began creating and writing the code for just such a system.  He wrote it to aid his wife in her meal planning.  And it grew into a wonderful system called Plan to Eat. And you know what?  Plan to Eat is just the system (and more!) of which I had dreamed. Clint put hours and hours and hours into writing the program. Then he made it available to others!

As Trish and I have been talking and dreaming about A Martha Heart for over two years, we have continually given one another ideas—and these are ideas upon which the whole of this site is constructed and built.  A few months ago, Trish sent me a link to Clint’s site.  I checked it out and rejoiced over how marvelous it is.  I began asking Clint questions and we began to dialogue and brain-storm—we even found he lives not far from us here in Colorado. So we are teaming up with Clint and Plan to Eat here in our Kitchen!

We will still offer and share all the articles and recipes here, but we have an addition that we think you will love!

Clint is offering our readers a 30-day trial to see if this system is something that you would utilize.  After that, the yearly subscription is $39. And let me tell you, your time is valuable and menu planning will certainly save you money.  So this system will pay for itself within your first couple of grocery trips. Sounds marvelous, doesn’t it? I think so!

An added benefit is that this will also be set up as a social community, group, through A Martha Heart.  We can share our own favorite recipes with one another. As a community, we can share and discuss and help one another with our menus.  I tell you, I want to know what Sharon, Amy and Donna are cooking. They are marvelous cooks!

Another benefit is that this will also provide referral fees that will flow back into A Martha Heart, so that we may pay for all aspects of the site, do some giveaways (big and small) and sponsor and give to other ministries in which we believe and want to promote.

This is definitely what I call a win-win!  And it is a dream come true for me, too. There is no obligation to you at all. However, if you are interested, you may begin today with a 30-day free trial to see how it fits into your meal planning. If it works, great!  Get a subscription. If it doesn’t and like my friend Sophie, you’d rather plan it all the old way, because it delights you, then that is fine.  I totally understand that.

To begin, Go HERE: http://www.plantoeat.com/signup/0fmoirsvk1?g=1 and sign up today.

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